Duck Fat Roasted Vegetables with Chestnut Millet Crumble

Root veggies take the cake for winter and fall comfort recipes, and they pair SO well with the 2013 CrossHatch “Shading,” a co-fermented blend of Grenache and Syrah. While slightly floral, this wine has hints of licorice and fig, which makes it a superb wine for gamey, roasted meats and root vegetables.

Duck Fat Roasted Vegetables
with Chestnut Millet Crumble

Ingredients:

1½-2 lbs. root vegetables (carrots, beets, parsnips, etc.)

2 cloves garlic, sliced

2 tbsp. duck fat

8 chestnuts

¼ c. yellow millet

2 cloves garlic, finely grated

2 tbsp. olive oil

½ tsp. baharat

pinch of salt

2 tbsp. parsley, chopped

Directions

1. Preheat oven to 400°F. Halve the vegetables lengthwise and toss them in a large mixing bowl with the sliced garlic and duck fat. Place on a baking sheet and cook for 30 minutes. Make an incision in the side of each chestnut, arrange on a separate baking sheet and roast for 20 minutes.

2. Simmer the millet in a small saucepan with 1½ c. water for 15 minutes. Turn the heat off, cover, and allow to sit for 10 minutes.

3. When the chestnuts are done, remove them from oven, allow to slightly cool, and remove the skins while still hot. Process the chestnuts in a food processor, or finely grate them.

4. Over low heat, sauté the garlic in oil until soft. Add the baharat and cook for 1 minute. Add chestnuts, cooked millet, and a pinch of salt. Stir for 2-3 minutes, until dry and crumbly. Remove crumble from heat and mix in the parsley.

5. Serve the vegetables on a serving platter, scatter over the crumble mixture.